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  Diana's Menu& Recipe Box 

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

Shrimp Cocktail

  • Extra Large or Jumbo Shrimp
  • Cocktail Sauce
If not shelled, de-veined and cooked, you'll have to do this yourself, I would just buy it already done. Pour cocktail sauce inside cocktail glasses or dish. Rinse shrimp well and hook onto cocktail glasses or dish. Chill until ready to serve.

Toasted Pumpkin Seeds

  • 2 cups raw whole pumpkin seeds
  • 2 Tbs vegetable oil, olive oil, melted butter or margarine
  • 1 Tbs salt (Optional)
  • 1 Tsp Pepper (Optional)
  • 1 Tsp Paprika (Optional)
  • 1 Tsp Garlic (Optional)
  • Any seasoning you want
Cleaning Pumpkin Seeds. Scoop out seeds from pumpkin. Place in colander under cold running water, remove the seeds from the pulp and strings. Pat dry with a clean kitchen towel.

Roasting Pumpkin Seeds. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice until well coated. Spread evenly on a cookie sheet. Bake in 300 oven until golden, about 20-45 minutes, stirring occasionally. Let cool on paper towels.

Ambrosia Salad

  • 4 Bananas, sliced
  • 2 Cans Crushed Pineapples, well drained
  • 3 Cans Mandarin Oranges, well drained
  • 1/2 Bag Mini Marshmallows (Colorful ones are more fun)
  • 1/4 Cup Shredded Coconut (Optional)
  • 8 oz Cool Whip
Mix first 5 ingredients well together. Chill Until ready to serve. When ready to serve, remove from refrigerator and stir in Cool Whip.

Fruit Salad W/Cool Whip

  • 1 Orange, Peeled and separated, wedges cut in half
  • 4 Bananas, sliced
  • 1 Can Pineapple Chunks, drained
  • 1 Cup Cantaloupe, cubed
  • 1 Cup Honeydew Melon, cubed
  • 1/2 Bag Mini Marshmallows (Colorful ones are more fun)
  • 1/4 Cup Shredded Coconut (Optional)
  • 8 oz Cool Whip
Mix first 7 ingredients well together. Chill Until ready to serve. When ready to serve, remove from refrigerator and stir in Cool Whip.

Melon Basket

  • Seedless Watermelon
  • Cantaloupe
  • Honey Dew Mellon
  • 1 Pint Strawberries
  • Seedless Green & Red Grapes
  • 1 Pint Blue Berries
Using melon-baller, scoop out all 3 melons in a large bowl. Scrape out the watermelon, cantaloupe and melon shells and turn upside down on paper towels to drain. Toss the rest ingredients in the large bowl of melon balls. Mix well. Turn the shells up right again and pour the mixed fruit in. Chill until ready to serve.

For an added touch, try cutting a design around the top edge of the watermelon, cantaloupe and melon shells.

Tossed Fruit Salad

  • 2 Oranges, Peeled and wedges cut in half
  • 4 Bananas, sliced
  • 1 Pint Strawberries, stemmed and quartered
  • 1 Can Pineapple Chunks, drained
  • 1/2 Bag Mini Marshmallows (Colorful ones are more fun)
  • 1/4 Cup Sugar
  • 1/4 Cup Shredded Coconut (Optional)

Mix all ingredients together. Chill Until ready to serve.

Watergate Salad

  • 1-4oz Box Instant Pistachio Pudding Mix
  • 1 20 oz Can Crushed Pineapples, un-drained
  • 1 Can Mandarin Oranges, well drained
  • 1 Cup Bag Mini Marshmallows (Colorful ones are more fun)
  • 2 Bananas, sliced
  • 1/2 Cup Shredded Coconut (Optional)
  • 2 Cups Thawed Cool Whip Topping
Stir pudding mix, pineapple with juice, mandarin oranges, marshmallows, bananas and coconut in a large bowl until well blended. Gently fold in whip topping and chill 1 hour or until ready to serve.

Cabbage Salad (Slaw)

  • 1 Head Cabbage, finely shredded
  • 1-2 Carrots, finely shredded
  • Cole Slaw Dressing

Toss everything together in large bowl. Refrigerate until ready to serve.

Tomato Cucumber Salad

  • 3 Large meaty tomatoes, cut into bite sized pieces
  • 3 Large cucumbers, cut into bite sized pieces (Peeled if desired)
  • 1 Green pepper, cut into bite sized pieces (Optional)
  • 1 Onion, cut into bite sized pieces (Optional)
  • 8 ounce Bottle Italian or Cesar Dressing
  • Parmesan Cheese (Optional)
Combine veggies together and toss with desired amount of dressing. Sprinkle with parmesan cheese (Optional). Refrigerate until ready to serve.

Chicken/Turkey/Tuna Salad

  • 1 Lb Cooked Chicken or Turkey Breast, Chopped or cubed small, or 1 can Light Tuna in water
  • 1 Stalk Celery, Chopped finely
  • 1/2 Onion, Chopped finely
  • A few Dashes Black Pepper for taste
  • Light or fat free Mayonnaise, 1-2 cups, Depending on preference
  • 1 Head Lettuce, Broken for Salad
  • 1 Carrot, shredded
  • 1 Tomato, Cut in wedges then halved
  • 2 Eggs, boiled and quartered
In large bowl combine lettuce, carrot, tomato and eggs, toss well. In Separate bowl, combine remaining ingredients and stir until well blended. Refrigerate until ready to serve. Serve a scoop of ham mix over individual salads.

Home Made Ham Salad

  • 1 Head Lettuce, Broken for Salad
  • 1 Carrot, shredded
  • 1 Tomato, Cut in wedges then halved
  • 2 Eggs, boiled and quartered
  • 1 Lb Cooked Ham, Chopped or cubed small
  • 1 Stalk Celery, Chopped finely
  • 1/2 Onion, Chopped finely
  • A few Dashes Black Pepper for taste
  • 1-2 Tbs Relish
  • Light or fat free Mayonnaise, 1-2 cups, Depending on preference
In large bowl combine lettuce, carrot, tomato and eggs, toss well. In Separate bowl, combine remaining ingredients and stir until well blended. Refrigerate until ready to serve. Serve a scoop of ham mix over individual salads.

Julianne/Chef  Salad

  • Head Lettuce, torn for salad
  • 1 Meaty tomato, cut into wedges (Optional)
  • 1 Cucumbers, Sliced (Peeled if desired) (Optional)
  • 1 Green pepper, sliced (Optional)
  • 1 Onion, sliced (Optional)
  • Garbanzo Beans (Optional)
  • 3 Eggs, Boiled and wedged (Optional)
  • Black Olives (Optional)
  • American Cheese, sliced thick and cubed (Optional)
  • Swiss Cheese, sliced thick and cubed (Optional)
  • Turkey, sliced thick and cubed (Optional)
  • Ham, sliced thick and cubed (Optional)
  • Salad Dressing

Toss lettuce and everything but dressing together. Refrigerate until ready to serve.

Pasta/ Spaghetti Salad

  • 1 lb cooked pasta, Rinsed & Cooled
  • 1 Meaty tomato, cut into chunks (Optional)
  • 1 Cucumber, cut into chunks (Peel if desired) (Optional)
  • 1 Green pepper, cut into chunks (Optional)
  • 1 Onion, cut into chunks (Optional)
  • 1 Stalk Celery, chopped (Optional)
  • Ham, in chunks or slices (Optional)
  • 1 Carrot, Shredded (Optional)
  • 4 Eggs, Boiled and cut into chunks (Optional)
  • Black Olives cut in halves (Optional)
  • American Cheese, cubed (Optional)
  • Swiss Cheese, cubed (Optional)
  • Grated Parmesan Cheese (Optional)
  • 16 oz Italian Dressing
Toss everything together in large bowl. Sprinkle with parmesan cheese if desired. Refrigerate until ready to serve.

Tossed  Salad

  • Head Lettuce, torn for salad
  • 1 Meaty tomato, cut into wedges (Optional)
  • 1 Cucumbers, Sliced (Peeled if desired) (Optional)
  • Parmesan Cheese (Optional)
  • Salad Dressing
Toss lettuce and veggies together. Refrigerate until ready to serve.

Chicken Rice Soup

  • 1/2 Chicken *
  • 3-5 Celery stalks, chopped
  • 5 cloves garlic peeled and chopped (or minced)
  • 1 onion peeled (either whole or chopped)
  • 4 chicken bullion cubes or its equivalent
  • Salt, pepper, sage, parsley to taste
  • 2 carrots, sliced or 4 ounces frozen or small can **
  • 4 ounces fresh or frozen peas or small can **
  • 12 ounces uncooked egg noodles or 2 cups uncooked rice

Rinse chicken well. Place chicken in very large pot and fill with water. Add chicken, celery, garlic, onion, bullion and some salt . Put on stove on high until boil. reduce to low and slow simmer for 2-3 hours refilling water as needed. Add carrots and peas if they are fresh or frozen. Leaving pot on slow simmer, carefully take chicken out 1 piece at a time. Remove skin and pick meat off bone. Return meat to pot. Do this until all chicken pieces have been done. Taste broth to see if more salt is needed and add it to desired taste. (if using canned veggies, put in now). Bring to a boil again, pour in rice and slow simmer 10 minutes. cover tightly and remove from heat. Allow to sit 15 - 20 minutes or until rice is fully cooked. Serve piping hot with crackers.

* 1 breast, 1 wing, 1 drum, and 1 thigh. Alternately, you can use 2 breasts and wings or, 2 drums and thighs. This must be bone in and skin on.

** Carrots and peas are optional, however, they add a nice color to the soup without adding any unwanted flavor.

Turkey Noodle /Rice Soup

  • Turkey carcass & Bones
  • Leftover Turkey, white & dark meat
  • 3-5 Celery stalks, chopped
  • 5 cloves garlic, chopped (or minced)
  • 1 onion (whole or chopped)
  • 4 chicken bullion cubes or its equivalent
  • Salt, pepper, sage, parsley to taste
  • 2 carrots, sliced or 4 ounces frozen or small can* (Optional)
  • 4 ounces fresh or frozen peas or small can* (Optional)
  • 4 Oz Frozen Corn* (Optional)
  • 12 ounces uncooked egg noodles or 2 cups uncooked rice
Place bones and meat in very large pot and fill with water. Add celery, garlic, onion, bullion and some salt. Put on stove on high until boil. Reduce to low and slow simmer for 2-3 hours refilling water as needed. Add carrots, peas and corn if they are fresh or frozen. Leaving pot on slow simmer, carefully take the bones out. When cool enough, pick carcass clean and return any meat to pot. Taste broth to see if more salt is needed and add it to desired taste. (if using canned veggies, put in now). Bring to a boil again, put in noodles, cover tightly and remove from heat. Allow to sit 10 - 15 minutes to cook noodles or 20 - 30 minutes for rice. Serve piping hot with crackers.

 * Carrots, peas and corn are optional, however, they add a nice color to the soup without adding any unwanted flavor.


 

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